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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Fettuccine Paolo Recipe

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This recipe for Fettuccine Paolo is from The Heinrichs Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/3 cups red bell pepper, thinly sliced
4 tsp extra virgin olive oil
1 tsp chopped garlic
6 oz fresh fettuccine
1 1/3 cups chicken stock
4 tsp balsamic vinegar
1/2 cup sun-dried tomatoes*
1 1/2 cups grilled chicken, sliced
2 Tbsp fresh basil, thinly sliced
2 tsp grated Parmesan cheese
kosher salt and ground black pepper
1/2 cup marinated artichoke hearts with liquid
Directions:
Directions:
*Rehydrate sun-dried tomatoes before cooking by puttting tomatoes in a bowl with one cup of warm water and soaking for one hour or until softened. Gently squeeze to remove excess liquid. Cut into thin slices.

In a large sauté pan, heat olive oil over medium heat. Add pepper and cook 3 minutes, or until soft. Add garlic, and sauté for 30 seconds. Add stock and vinegar, bring to a boil, and simmer until reduced by half. Add sun-dried tomatoes, artichoke hearts and liquid, chicken, and basil. Season with salt and pepper. Keep warm. In a large pot of salted boiling water, cook fettuccine for two minutes, stirring periodically. Drain fettuccine, add to pasta sauce, and mix thoroughly. Top with Parmesan cheese. Serves 2.
Number Of Servings:
Number Of Servings:
2

 

 

 

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